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CLOSE THIS BOOKTraditional Cheesemaking (SKAT, 1989, 74 p.)
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTAcknowledgments
VIEW THE DOCUMENTPreface
VIEW THE DOCUMENTIntroduction
VIEW THE DOCUMENTPart I: Bacteria
Part II: From milk to cheese
Part III: Beyond cheesemaking
Appendices

Josef Dubach

SKAT 1989

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